Marry Me Chickpeas (With Creamy Tuscan Sauce)

Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With over 35 million views across social media, this incredible 15-minute meal chickpea recipe has been devoured in thousands of kitchens around the world.

Pairs well with Air Fryer Veggies on the side. Finish the meal with Vegan Panna Cotta!

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These Marry Me Chickpeas – the vegetarian equivalent of Marry Me Chicken – are about to have you head over heels for chickpeas! Wrapped in a creamy Tuscan sauce and absolutely loaded with flavor, they’ve quickly become one of my favorite ways to use a can of chickpeas! They’re:

1. Easy to make, requiring just 1 pan and 15 minutes
2. Served any way, like with a thick slice of sourdough bread or over a bed of rice
3. Made with mostly pantry staples so you can enjoy this without much advanced planning!

Key Ingredients

The ingredients are mostly pantry staples, so you can make it just about whenever the mood strikes! Jump to the recipe for measurements–this is just an overview.

• Chickpeas: We’re using two cans of chickpeas, or you can cook your chickpeas from dried.
• Garlic: Alright, garlic may not be the most romantic ingredient, but if you’re about to propose, we should be past the point of caring about garlic breath, right?
• Seasonings: Salt, oregano, crushed red pepper flakes, and black pepper bring flavor and spice!
• Sun-Dried Tomatoes: Bring that savory Tuscan flavor. Get the kind packed in oil!
• Broth: Vegetable broth, either from a carton, cube, or homemade from veggie scraps.
• Cream: In testing, I found heavy cream to give the best texture, but feel free to use half-and-half for a lighter dish, or coconut milk for a vegan option.
• Parmesan: Brings a savory taste perfect for rounding out this dish. Vegans should omit or use a plant-based parm.

How to make Marry Me Chickpeas

Making this dish takes just 1 pan and less than 15 minutes. This is an overview, jump to the recipe for the full printable recipe!

1. Make the flavor base, a delicious combination of butter, garlic, and spices.
2. Add the fillings and cook for a few minutes.
3. Finish it off with cream, parmesan, and basil!

I like adding veggies

While I absolutely love this dish just how it is, sometimes I’ll bulk it up with veggies! I’ll cook a bunch of veggies in the air fryer (zucchini and cauliflower are my favorites for this one), then stir them in right before serving.

Protein Variations

Not a fan of chickpeas? Try one of these variations!

• White Beans – add them at the same time that you would have added the chickpeas (see also Marry Me Butter Beans)
• Tofu – cube and crisp it up (air fried tofu is my personal favorite)
• Soy Curls – this vegan ingredient has the texture of chicken and would be great here (how to cook soy curls here)

Serving Suggestions

• With vegetables, like these air fryer veggies which can cook while the chickpeas cook
• With bread, like crusty sourdough, fluffy naan, or toasted rye
• With rice, like jasmine or basmati rice

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How To Make Marry Me Chickpeas

4.91 from 370 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Servings: 4 servings

Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With a creamy Italian-style tomato sauce and nutritious chickpeas, this incredible 30 minute meal is perfect for date night.

Ingredients 

1x2x3x

• ▢ 2 Tbsp unsalted butter, 28 g
• ▢ 4 cloves garlic, minced
• ▢ ½ tsp each salt, oregano, crushed red pepper flakes
• ▢ ¼ tsp ground black pepper
• ▢ ½ cup sun-dried tomatoes, roughly chopped
• ▢ 1 cup vegetable broth, 236 mL
• ▢ 2 15-oz cans chickpeas, drained, 425 g cans
• ▢ 1 cup heavy cream, can sub half-and-half
• ▢ ½ cup grated parmesan
• ▢ 2 Tbsp chopped fresh basil

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Instructions 

• Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
  
• Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.
  
• Finish: Remove from heat. Stir in 1 cup heavy cream ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.
  

Notes

Storage: This recipe does well stored in the fridge for up to 7 days. When ready to reheat, just pop it in the microwave in 30 second bursts until warm.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 44.2g | Protein: 15.7g | Fat: 22.3g | Saturated Fat: 12.9g | Cholesterol: 66mg | Sodium: 1204mg | Potassium: 452mg | Fiber: 8.3g | Sugar: 0.8g | Calcium: 215mg | Iron: 3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Meal Prep it!

Make a batch of these proposal-worthy chickpeas and portion them into 4 or 5 meal prep containers with a grain (like brown rice or quinoa) and a steamed veggie (like broccoli or asparagus). I like to add a handful of cherry tomatoes as well!